Massa mãe perfeita
Idade
6anos
Cor
País de origem Finlândia
Taste
& Flavour
Mistura
50%
50%
Líquido
Farinha
Outro
Kyösti
desde 2018
It was very interesting how people can make bread whitout yeast. My grandmother baked a lot of bread when she had farmhouse. I asked if there is still her sourdough left somewhere but it was not. And now I´m not even sure if she had yeast or not... I wanted to try sourdough bread and I decided to create my own sourdough. The TASTE (yeas, BIG TASTE) of the very bread was amazing!
Características
The taste is mild when sourdough when "he" gets tree times food before baking. There are many air bubble in the bread and it´s very soft to eat.
Sabor
Receita
Ingredientes iniciais
- 50% Flour
- 50% Water
Ingredientes para alimentar
- 200% Wheat (and rye)
- 190% Water
1
Take 20 grams sourdought
add 40 gr flour (wheat and just a little bit like 0,5-1 % rye)
add 36-38 gr 34 Celcius water
Mix but be sensitive. Do this 1:1,9:2 3 times in 24 h
200% Wheat (and rye)
190% Water
Método de trabalho
1
This starter was made from white wheat ap flour and water with a
50/50 mixture. It was refed daily for five days and then it got active. It was very easy to get "him" active and always after feeding, it´s ready to bake soon.
50% Flour
50% Water
Result
Lovely small breads
20 % sourdough
70-72 % water
65 % wheat flour semi-rough
25 % spelled flour
5 % oats
5 % rye
2 % salt
